Let’s get one thing straight: me and broccoli, we’re like this *holds two fingers together* We’re BFF‘s. When I was a baby, I ate so much broccoli with cheese my parents were afraid I’d turn into the Jolly Green Giant. Then I went through a rebellious phase of “I won’t eat anything green unless it’s a sour apple Airhead or anything that grows in the ground unless it’s french fries.” That lasted for a looooong time. Even when I stopped eating most of the junk I used to and started eating healthier, I didn’t really get into it too much. But thanks to Jay and his broccoli obsession, I now am back with my beloved broccoli.
So when Brianne said she was making ‘broccoli pies’ a while back, my head spun around like one of those cartoon characters, and I had to get the dirt on these. By the way, Brianne is a member of Cooking the Books, but she also has a brand new blog of her own, Iron Chef Mommy, so go add it to your blogroll! She sent me the recipe (which I am giving you here, word for word), and I’ve been waiting to make it for some time now. And here they are!
Because a pie made with broccoli must be healthy… right?
First you get:
- 1 cup Bisquick
- 1 package (like the old ghetto square boxes) frozen chopped broccoli (or spinach) thawed (drained too if you’re using spinach)
- 4 eggs
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- ½ cup chopped onion
- ½ cup vegetable oil
Then you should:
- Beat eggs, oil, onion and cheeses together.
- Stir in broccoli and Bisquick. Bake in square pan at 400° F for 15-20 minutes, or put them in jumbo muffin pans (get about 10) and bake at 375° F for 15 minutes, or in the mini muffin pans at 350° F for about 10 minutes, all until the top has just a hint of brown. They’re freaking awesome!
Okay, now for my edits: I used a mozzarella/provolone mix and it was fantastic. I’d also recommend cheddar, I bet white cheddar would be perfect. I made mine in regular muffin tins, as you can see, and they had to bake for about 20-25 minutes to get golden. But that also could just be my oven. Next time, I’d also sprinkle a little salt in the mix, they were “amazeballs” (to quote Brianne) as they are, but I’m a salt fanatic.
Oh, I also got about 18 of them. And I ate about 8. Don’t judge me.